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sugar salt cornstarch cold water egg yolks lemon lemon juice butter crust egg whites cream of tartar
Viewed: 36 - Published at: 3 years agoIngredients
- 1 1/2 cups sugar
- Pinch of salt
- 3 tablespoons cornstarch
- 1 1/2 cups cold water
- 4 egg yolks, lightly beaten
- Grated zest of 1 lemon
- 1/2 cup fresh lemon juice
- 1 tablespoon butter
- One 9-inch prebaked pie crust
- 4 egg whites
- 1/2 teaspoon cream of tartar
Method
- Preheat the oven to 350 degrees.
- For the filling, in a 2-quart saucepan, stir together 1 cup of the sugar, the salt, and cornstarch.
- Gradually stir in the water until smooth.
- Add the egg yolks, stirring constantly.
- Bring to a boil over medium heat and boil for 1 minute.
- Remove from the heat.
- Stir in the lemon zest, lemon juice, and butter, and set aside to cool.
- Turn the filling into the pie crust.
- For the meringue, in a small bowl, with an electric mixer on high speed, beat the egg whites and cream of tartar until foamy.
- Add the remaining 1/2 cup of sugar 1 tablespoon at a time, beating well after each addition.
- Continue beating until stiff peaks form.
- Spread some meringue around the edge of the filling first, touching the crust all around.
- Then fill the center with meringue.
- Bake for 15 to 20 minutes or until the meringue is lightly browned.
- Cool the pie at room temperature away from drafts.
